Sarah Van Sciver, Author at Allergy Free Menu Planners

Dairy-free and Gluten-free menu planner for December 11-17

Maple Roasted Carnival Squash Slices (Recipe below)

I have been recovering from sleep deprivation from last week so this week I have been trying to catch up on everything. But today I finally have time to post this week’s menu along with some photos and recipes.

This week’s menu planner:
1.    Sweet potato Black Bean Tacos and Cilantro Basmati Rice
2.    Chipotle-dusted Steak and Autumn greens
3.    Chicken with Parsnips and Leeks and New Potatoes Mashed w/ Garlic & Rosemary
4.    Chicken Curry and Maple-Roasted Squash Slices
5.    Tilapia with Creamy-Herb Sauce and Simple Sautéed Asparagus

Vegetarian/Seafood menu options:
1.    Sweet potato Black Bean Tacos and Cilantro Basmati Rice
2.    Chipotle-dusted Tuna Steaks and Autumn greens
3.    Bay Scallops with Parsnips and Leeks and New Potatoes Mashed w/ Garlic & Rosemary
4.    Mahi Mahi Curry and Maple-Roasted Squash Slices
5.    Tilapia with Creamy-Herb Sauce and Simple Sautéed Asparagus

Plus, for dessert, I have another upside-down cake. This week I used a recipe from my sister that I remember was very delicious – a Pear Upside-Down Cake. Of course it was not gluten, dairy or sugar free so it took some tweaking, but it turned out not only delicious but also very beautiful! In fact, it didn’t last 24 hours between enjoying it ourselves and giving some away to friends and family! And my little boy loved the pears I took off the top for him.

Pear Upside-down Cake - Gluten-free, dairy-free and sugar-free!

Dairy-Free and Gluten-Free Menu Planner for December 4-10

Autumn Veggie Paella

Saffron Crocus

This time of year, I have a lot of fun using winter squash in new and different ways. This week I was craving a vegetable paella because one of my favorite spices is saffron. I find this spice incredibly flavorful and also amazing because it is “derived from the dried stigma of the flower of the saffron crocus” and “it takes 4000 flowers to create 1 ounce!” I also wanted to use my butternut squash so I decided to create the dish above, Autumn Veggie Paella. (recipe below)

persimmons

Also, this week’s fall fruit is Persimmon. I picked this fruit because it is not only in season, it is also such a beautiful and tasty food. However, you have to be careful when you eat them!

There are two main varieties (that I am aware of) and the one with a pointy bottom needs to be super ripe (almost squishy) before you eat it, otherwise it makes your mouth fuzzy. The other one (shaped like a pumpkin in the picture to the left) doesn’t need to be really ripe, but do taste better if pretty soft.

I was intrigued by Ali’s Plum Upside Down Cake at Whole Life Nutrition. But I didn’t have any plums, so I decided to use my one ripe persimmon and apples to make the top of my cake. Also, her cake called for applesauce, which I also didn’t have. But I did have cranberry sauce from Thanksgiving so I used this instead. Also, I was out of agave, so I used honey.

To tell you the truth, I’ve had an “upside down” kind of week, between sleep deprivation and my 11 month old getting his first molers. But this cake turned out great and has helped me remain sane among the chaos and “upside-downess”! I hope you enjoy it too if you make it.

Persimmon Apple Upside-Down Cake

This week’s dairy-free and gluten-free menu planner:

Monday: Autumn Veggie Paella
Tuesday: Beef or Turkey Tacos and “Cashew Cheese”
Wednesday: Chicken with Cilantro Peanut Sauce
Thursday: Nut Crusted Tilapia
Friday: Oven “Fried” Rosemary Chicken

Salads and Sides:
Roasted Fall Veggies
Quinoa Pilaf
Persimmon Avocado Salad with Poppy seed dressing
Potato Patties with apple

And for dessert:
Gluten-Free Persimmon Apple Upside Down Cake

Dairy-free and Gluten-free menu planner for December 11-17

Dairy-Free and Gluten-Free Menu Planner for December 4-10

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